By Pieris Panagi
For the dough:
20 cm tart pan
500 g flour for all uses
250 g frozen butter cut cubes
1 big pinch of salt
2 tablespoons of milk, if necessary
For the stuffing:
150 g bacon
1 tablespoon of olive oil
150 g baby spinach
100 g goat cheese1 cup (250 ml) of cream
Salt, fresh ground pepper
Pour the flour, butter and salt in a blender and stir until the mixture looks like crumbs.
Then put the eggs and the yolks and water and beat for a while.
Control the humidity and if necessary add a little water. Mix it with your hands with quick moves by making balls.
Put in a membrane and let it rest for 1 hour or for the whole night.
Remove the dough from the refrigerator 1 hour before cooking. Put flour on a surface and spread out the dough with a thickness of about 3mm.
Put flour on the tart pan and put the dough inside. Cover with non-stick paper.
Cover the dough up with rice or chickpeas and bake in a preheated oven at 180⁰C for 20 minutes.
Sauté the bacon in a small pan for 4-5 minutes until it becomes dry.
Put it on an absorbent paper to drain and in the same pan, without cleaning it, pour the leek (if necessary, sautée with some olive oil). Mix and wait until the liquids evaporate.
Mix the bacon and leek in a bowl, pour the cheese, thyme, salt and pepper.
Pour the mix into the tart pan.
Stir the eggs and fresh cream and pour them over the other ingredients. Bake in a preheated oven at 180⁰C for 30 minutes until the stuffing becomes crisp.